What is the structure of coffee fruit? can you eat it? seven structural effects and functions of peeling coffee fruit layer by layer

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Qianjie-introduction to the structure of coffee beans

The coffee fruit has many layers from the inside to the outside, and the outermost layer is the coffee peel.

Depending on the variety, the color of the coffee pericarp changes from green at the beginning to crimson, yellow, orange, or even pink during maturity. In order to improve the quality of coffee, picking coffee needs to selectively pick the fruit of the best ripening period, and the color of the pericarp is one of the physical characteristics to distinguish the ripening period of different varieties of coffee.

The underlying tissue of the skin is coffee pulp, and the inner layer of the pulp is a layer of honey-like coffee mucus, also known as the pectin layer. Pulp and pectin contain a lot of sugar and authigenic microorganisms, coffee treatment is mainly the use of coffee pulp and pectin microorganisms and sugar to produce fermentation, so as to create a very delicious flavor.

Inside the pectin layer is a layer of "parchment paper" with high hardness, and then inside is the coffee seed wrapped in silver skin. Coffee belongs to dicotyledons, and a coffee fruit often contains two seeds.

Parchment layer and silver skin are protective layers of coffee. When coffee beans are dried to a standard moisture content, parchment will be peeled off by machine during dry processing, and most of the parchment will fall off during baking, leaving only coffee beans.

1:Center cut center cut (two coffee beans are opposite to each other, one of which is cross-sectional)

2:Bean (endosperm) bean (endosperm)

3:Silver skin (testa epidermis) silver coat (seed coat epidermis)

4:Parchment (hull/endocarp) parchment (hull / peel)

5:Pectin layer pectin layer

6:Pulp (mesocarp) pulp (mesocarp)

7:Outerskin (pericarp / exocarp) peel (pericarp / exocarp)

Knowledge: in production, in order to facilitate picking and harvest, farmers will constantly prune and dry the coffee, so that the nutrient content of each coffee tree per unit area is enough to meet the needs of leaves and fruits on the whole tree, thus making the quality better and more stable.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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